Meat Reference Manual for Mess Sergeants and Cooks. Prepared for the United States Army

Chicago: National Live Stock and Meat Board, 1943. Very good. Revised printing; 10 1/2 x 8; pp. 2-36; brown wraps, printed and ruled in blue; illustrated with full-page drawings; a bit of wear along edges; two holes punched through left margin (for storing in a binder); occasional smudges to pages; in very good condition.An uncommon, WWII cook book and manual, it was specifically created for the US Army and included elaborate charts for classification of fats, carbs, minerals, vitamins, etc. and the foods containing them; various meats and what to serve them with; how to broil, fry, and braise; detailed diagrams of structure, locations, and names of bones and meat cuts; and food refrigeration.